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Daphne’s L-reuteri coconut milk yogurt

Member Forum >> Recipes >> Daphne’s L-reuteri coconut milk yogurt

Dan and Daphne

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Join Date: 6/26/2018
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Posted: 7/14/2018 10:03:40 AM

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I am reproducing Daphne’s recipe for coconut milk yogurt that she reports is thick and tasty:

1 liter Aroy-D coconut cream in tetra pack
1 T. inulin (optional)
1 T. tapioca starch
1.5 t. Pomona’s Universal Pectin
1.5 t. calcium water (comes with P’s Pectin)
72 grams, ~.5 Cups of Organic Coconut Milk Powder (probably optional, see notes below) Z Natural Foods brand from Amazon
1 T. maple syrup
10 BioGaia Gastrus tablets or 1/2 C starter reserved from previous batch

Pour milk into sauce pan of appropriate size. Put coconut milk powder, calcium water and tapioca starch in pan with milk and begin heating. Stick blend till smooth. Sprinkle pectin onto milk in pan and let it soften. Stick blend till smooth and keep stirring while heating. Add the maple syrup. Bring to 180 using a probe thermometer while stirring to avoid scorching.  Maintain temp at or slightly over 180 for 6 to 10 minutes. Off heat to cool until temp is back down to 108.

It will have a pudding-like consistency. (And would probably make a great base for any other cream requiring recipes if you are dairy intolerant, as I am.) After one final stir and temperature check, add starter tablets or starter yogurt. I poured my first attempt into two wide mouth quart jars through a strainer to ensure that I didn’t have lumps of undissolved pectin or tapioca starch. The jars were only about half full.

I incubate my yogurt in a Coleman ice chest with a Hydrofarm plant seedling mat in bottom over which I place a towel and wood blocks. I put the jar (or jars) on the blocks - to prevent uneven heating and then wrap another towel around it all. I used to make raw milk yogurt in half gallon canning jars using this method and b/c I was making gallon quantities I never bothered to buy a yogurt maker. My oven won’t do it either.

My father used to make yogurt in a heavy duty aluminum canning pot. His sealed pint jars were submerged in hot as possible tap water. The canning pot sat on my mother’s pyrex glass stove top with a thermometer inside the pot. Small bursts of heat from the burner were applied as needed to keep culturing temp ideal - I’d say ideal temp is somewhat variable. My high tech ice chest was keeping the temp between 108 and 112 as determined when I took finished product out and put probe thermometer in the yogurt to test inside temp. I’ve made two batches of this type yogurt so far. 1st batch was cultured for around 24 hrs, second for 12 to 13 hours. Of course, the first was more tart. I put jar in frig until it is entirely cooled. It may thicken so much you’ll need to stick blend.

Also, if you see separation, don’t panic. Let it get cold then stick blend whey and curds. When I did this it became the consistency of whipped cream. Inulin is optional because apparently the tapioca starch also provides prebiotic fiber for the culture. Also, because I was trying to duplicate the Coyo yogurt I’d bought at the store, I added the dry organic coconut milk powder to the recipe to make the calories listed on the Nutrition Facts of the Coyo yogurt match the calories in my own batch - 450 calories per 170 grams. This made my batch equally as rich as Coyo, but my husband suggests that the recipe would also work fine without that additional coconut. I’ll try that, eventually. I’ve made several batches of this coconut yogurt now. I’ve realized that Coyo uses pectin so they can call their product "vegan". Gelatin would also work and would probably be easier to incorporate into the coconut milk. Think it would also be cheaper. Another thing I’ve discovered: this yogurt expands, whereas cow’s milk yogurt doesn’t. One of my batches had full to the rim jars that were sealed tightly with canning lids. After 14 hrs, the inner rings of the can lids were bent and the yogurt leaked out. Also had separation of this batch. I cleaned up the mess and refrigerated the jars, then when cold, I turned their contents out into a glass mixing bowl and stick blended. The "whey" reincorporated into the curds and the stuff was delicious! I believe one of the reasons for separation is that the expansion meets with resistance as the wide mouth quart glass jar tapers toward the top. The least separation I’ve had was when I made my first small batch and only filled 2 quart jars halfway to top. I have one straight sided wide mouth jar that has a 6 C capacity. I’ll try using it when I make my next batch.
Tags: L-reuteri